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制备麦麸膳食纤维的影响因素研究 |
邵佩兰,徐明 |
宁夏大学农学院,永宁,750105 宁夏大学生命学院,银川,750021 |
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Study on the Factors of Affecting the Extraction of Dietary Fiber from Wheat Bran |
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摘要 主要介绍以麦麸为原料,探讨用生物法与化学法结合的方法提取麦麸膳食纤维的工艺,并对影响麦麸膳食纤维提取的各因素进行了讨论.结果表明:α-淀粉酶的浓度为0.4%,NaOH的质量分数为4%,于60℃浸提100*#min,麦麸膳食纤维的提取率可达59.54%.
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出版日期: 2003-05-25
发布日期: 2017-12-01
期的出版日期: 2003-05-25
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